Cook'S Country Chicken Á La King - cooking recipe

Ingredients

3/4 cup heavy cream
2 tablespoons lemon juice
salt
4 boneless skinless chicken breasts (about 1 1/2 pounds)
1 tablespoon vegetable oil
1 onion, chopped fine
8 ounces white mushrooms, sliced thin
1 red bell pepper, seeded and chopped fine
1/4 teaspoon pepper
3 tablespoons all-purpose flour
1/2 cup madeira wine
1 1/2 cups low sodium chicken broth
2 tablespoons fresh parsley, finely chopped
8 slices Italian bread, buttered and toasted (see directions below)

Preparation

Whisk 1/2 cup cream, 1 tablespoon lemon juice, and 1 teaspoon salt in bowl. Combine chicken and cream mixture in large zipper-lock bag; refrigerate 30 minutes.
Heat oil in large skillet over medium-high heat until shimmering. Cook onion until golden, about 3 minutes. Add mushrooms, bell pepper, 1/4 teaspoon salt, and pepper and cook until vegetables have softened, about 5 minutes. Stir in flour and cook 1 minute. Add Madeira, scraping up any browned bits with wooden spoon, and cook until thickened, about 1 minute. Add broth and remaining cream and cook until sauce is very thick and spatula leaves trail when dragged through sauce, about 5 minutes.
Stir in chicken mixture and reduce heat to medium-low. Simmer, stirring frequently, until chicken is no longer pink, about 10 minutes. Off heat, stir in remaining lemon juice and parsley.
For Toasted Bread: Adjust oven rack to middle position and heat oven to 400 degrees. Arrange eight 1-inch-thick slices of Italian bread on baking sheet. Brush 2 tablespoons of melted butter over both sides of bread slices.
Toast bread until golden brown, about 10 minutes, flipping slices halfway through cooking. Spoon chicken a la king over toast and serve.